The Rainbow Cookie Cake transforms the classic rainbow cookie into a show-stopping cake that works for holidays, birthdays, and special events. It keeps the nutty almond taste of the traditional cookie and is finished with a silky dark chocolate ganache.
If you enjoy Italian desserts, consider trying Pistachio Cream Tiramisu or Authentic Cannoli Dip (With Homemade Cannoli Chips) for more inspiration.
[feast_advanced_jump_to]
Why the Rainbow Cookie Cake
We first encountered a rainbow cookie cake at a wedding — and it was unforgettable. Turning the layered cookie into a cake makes it easier to serve large groups and gives you a festive centerpiece for occasions like Easter, Christmas, or birthdays. Pair it with a fruity mocktail for a complete dessert experience.
Ingredient Notes and Substitutions
Almond paste. Almond paste typically comes in a brick and is sold in most grocery baking aisles. It’s the main contributor to the cookie-like almond flavor.
Room temperature ingredients. Bring milk, eggs, and butter to room temperature before mixing. Room-temperature milk blends more smoothly and helps prevent curdling; softened butter creams better with the almond paste.
Jam. Use good-quality raspberry and apricot preserves or jams for the best flavor and texture between the layers.
*See the recipe card below for full ingredient amounts and details.
How to Make Rainbow Cookie Cake
Step 1: Preheat the oven to 350°F (175°C). Whisk together the flour, baking powder, and salt; set aside.
Step 2: In a stand mixer (or with a hand mixer), beat the almond paste until softened, 1–2 minutes. Add the butter and sugar and beat until light and fluffy, about 2–3 minutes.
Step 3: Add the eggs one at a time, mixing until incorporated. Stir in the almond extract and then add the milk slowly while beating. Fold in the dry ingredients until just combined, finishing with a spatula to avoid overmixing.
Step 4: Divide the batter evenly into three bowls. Tint one portion red and another green; leave the third uncolored (white). Mix gently and add food coloring gradually until you reach the desired shade.
Step 5: Grease three 8-inch cake pans and line with parchment. Divide each colored batter into its pan and spread evenly. Bake 28–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 6: Place the green layer on your serving plate and spread a layer of apricot jam over it.
Step 7: Add the white layer next and spread raspberry jam on top. Finish with the red layer. Chill the assembled cake in the refrigerator for at least 1 hour to set the jams.
Step 8: While the cake chills, make the chocolate ganache. Heat the heavy cream in a small pot over medium heat until hot but not boiling. Place dark chocolate chips in a heatproof bowl; pour the hot cream over them, add the salt, and stir until smooth. Allow the ganache to cool for about 45 minutes so it thickens slightly.
Step 9: Pour the ganache over the chilled cake and spread it evenly with a spatula. Return the cake to the refrigerator for another hour to let the ganache set.
Step 10: Decorate the cake edge with mini chocolate chips or your preferred garnish. Slice and serve.
If you want another Italian-inspired dessert, try Italian Pistachio Cookies for a nutty, crisp alternative.
Pro Tips
- Always use room-temperature milk, eggs, and butter to ensure proper mixing and texture; cold milk can curdle and cold butter won’t cream.
- Cube the almond paste before creaming to make it easier to blend smoothly in the mixer.
- Let the ganache set longer for a firmer finish. If the ganache seems thin, chill the cake for 15 minutes after the first layer, then add a second layer and chill for at least 1 hour before serving.
Recipe FAQs
Rainbow cookies naturally have a sponge-like texture. Converting them to a cake involved adjusting quantities and mixing methods so the batter bakes evenly as larger single layers while preserving that sponge-like crumb.
The dominant flavor comes from almond paste or almond extract, giving a distinct nutty, slightly liqueur-like note common in many Italian pastries.
Store the cake in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature for about 30 minutes before serving.
Other Holiday Recipes
-
Italian Sausage Bread
-
Better Than Olive Garden Eggplant Parmigiana
-
Authentic Italian Braciole
-
Carrot Cake Blondies
Please leave a comment and a star rating in the recipe card if you try this. We love hearing feedback and seeing your photos on Instagram.
Rainbow Cookie Cake
Vincent DelGiudice
Pin Recipe
Equipment
-
3 8-inch cake pans
-
Stand mixer or hand mixer
-
Small pot
Ingredients
Rainbow Cookie Cake
- 3 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 8 oz almond paste
- 1½ cups unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 1 tsp almond extract
- 1 cup milk, room temperature
- red food coloring
- green food coloring
- 10–16 oz raspberry jam
- 10–16 oz apricot jam
Chocolate Ganache
- 1 cup heavy cream
- 8 oz dark chocolate chips
- ½ tsp salt
Instructions
- Preheat the oven to 350°F. Combine flour, baking powder, and salt. Set aside.
- In a mixer, cream the almond paste until soft, then add butter and sugar and beat until light and fluffy. Add eggs one at a time, then almond extract and milk, mixing as you go.
- Fold in the dry ingredients until almost combined, then finish gently with a spatula.
- Divide batter into three bowls. Tint one red, one green, and leave one uncolored. Mix to even color.
- Grease and line three 8-inch pans. Pour batter into pans and bake 28–30 minutes. Cool completely.
- Assemble: green layer on bottom with apricot jam, white layer with raspberry jam, then red layer. Chill for at least 1 hour to set the jams.
- Make ganache: heat cream until hot, pour over chocolate chips with salt, stir until smooth, and cool ~45 minutes.
- Pour ganache over chilled cake, spread evenly, and refrigerate for 1 hour to set.
- Decorate, slice, and serve.
Notes
- Ensure all ingredients are at room temperature to prevent curdling and to get proper creaming.
- Cube the almond paste for easier mixing in the mixer.
- The ganache firms up the longer it chills; let it set at least 1 hour before serving for best results.
Nutrition
Carbohydrates: 111 g
Protein: 7 g
Fat: 37 g
Saturated Fat: 22 g
Tried this recipe?We’d love for you to leave a review!